From the recipe box
Rajma Tikkies (Kidney Bean Patties)
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Protein
- Rajma
- Meal format
- Global Food & Fusion
- Base
- Roti
Potato
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 22 mins
- Total
- 42 mins
- Serves
- 4
Ingredients
- 2 cupscooked rajma (kidney beans)
- 3–4small boiled potatoes, peeled
- ½ cupbreadcrumbs
- ½ cuponion, finely chopped
- —¼-inch ginger, finely chopped
- 2garlic cloves, minced
- 2green chilies, finely chopped
- 1 teaspooncoriander powder
- ½ teaspooncumin powder
- 1 tablespoonKitchen King or Kadai Masala
- 1 teaspoonred chili powder
- to tasteSalt
- 1 tablespoonoil for the mixture
- —Oil spray or a little oil for pan frying
Sauce
- 2–3 tablespoonsHot & Sweet Sauce
Substitutions:
- —Mix 2 tablespoons ketchup + 1 tablespoon sriracha
Notes & Tips
- Pulse the rajma rather than blending it completely. Keeping some texture gives the tikkies a much better bite.
- Add the sauce gradually. Too much liquid can make the mixture difficult to shape.
- If the mixture feels too soft, add another tablespoon or two of breadcrumbs.
- These tikkies taste delicious on their own with ketchup, green chutney, or tamarind chutney.
- They also make an excellent filling for burgers, wraps, tacos, or grain bowls. Pair them with lettuce, onions, tomatoes, and your favorite dressing for a complete meal.
- Leftover tikkies keep well in the refrigerator and can be reheated in an air fryer or on a skillet until crispy again.
Step by step
Method
- 01
Prepare the Flavor Base
- 02
Heat 1 tablespoon oil in a pan.
- 03
Add the chopped onions and sauté until lightly golden.
- 04
Add the ginger, garlic, and green chilies.
- 05
Cook until the raw smell disappears.
- 06
Add the coriander powder, cumin powder, Kitchen King (or Kadai Masala), red chili powder, and salt.
- 07
Cook the spices for about a minute.
- 08
Add the breadcrumbs and continue sautéing for another 2–3 minutes.
- 09
Allow the mixture to cool completely.
- 10
Prepare the Tikki Mixture
- 11
Add the cooled onion mixture and cooked rajma to a food processor or blender.
- 12
Pulse only until everything comes together. Do not make it into a smooth paste—some texture makes the tikkies much better.
- 13
Transfer the mixture to a large bowl.
- 14
Mash in the boiled potatoes.
- 15
Add the Hot & Sweet Sauce (or your preferred substitute) a little at a time until the mixture comes together.
- 16
Mix well.
- 17
Cook the Tikkies
- 18
Shape the mixture into approximately 16 small patties.
- 19
Heat a non-stick pan over medium heat.
- 20
Lightly grease the pan or spray with oil.
- 21
Cook the tikkies for about 6–7 minutes per side, flipping carefully once they develop a crisp golden crust.
- 22
Serve warm.
- 23
These Rajma Tikkies are crispy on the outside, soft on the inside, and packed with protein. They're a wonderful way to use cooked rajma and are perfect as an appetizer, snack, or even a main meal.
